Ingredients:

  • 1 lb (450 g) Fresh Ginger Root, peeled and sliced 1/8-inch thick
  • Water, as needed (for boiling)
  • 2 cups (400 g) Granulated Sugar (for the syrup)
  • 1 1/2 cups (350 ml) Water (for the syrup)
  • 1/2 cup (100 g) Granulated Sugar (for coating)

Instructions:

  1. Prepare the Ginger: Peel the ginger root completely. Using a sharp knife or mandoline, slice the ginger crosswise into uniform 1/8-inch (3 mm) thick pieces. Uniformity is essential for even cooking.
  2. Blanch the Ginger (First Boil): Place the sliced ginger in a medium saucepan and cover with cold water. Bring to a rapid boil over high heat, then reduce heat and simmer for 5 minutes.
  3. Drain and Repeat (Crucial Tenderizing): Drain the water immediately and repeat the boiling process two more times using fresh cold water each time. This three-stage process removes the sharpest, bitter edge from the ginger. Drain the ginger well and set aside.
  4. Make the Syrup: In the same saucepan, combine the 2 cups (400g) of sugar and 1 1/2 cups (350ml) of fresh water. Stir over medium heat until the sugar is completely dissolved and the mixture is clear.
  5. Simmer and Infuse: Add the pre-boiled ginger slices to the sugar syrup. Bring the mixture to a gentle simmer.
  6. Reduce (The Long Cook): Reduce the heat to low and allow the ginger to simmer gently, uncovered, for 45–60 minutes. The liquid should slowly reduce, thicken, and the ginger slices should look translucent and tender. Continue simmering until the liquid takes on a honey-like consistency (approximately 225°F / 107°C).
  7. Separate the Syrup: Remove the pot from the heat. Carefully pour the contents through a fine-mesh sieve set over a bowl. Allow the ginger to drain completely (reserve the highly concentrated ginger syrup for later use!).
  8. Crystallize: Immediately transfer the drained, sticky ginger slices to a clean, dry bowl. Pour the remaining 1/2 cup (100g) of reserved granulated sugar over the warm ginger. Toss gently but thoroughly until every piece is coated in a sparkling layer of sugar.
  9. Dry and Cure: Spread the crystallized ginger in a single layer on a parchment-lined wire cooling rack. Allow the ginger to air-dry at room temperature for at least 24 hours, or until the sugar coating is dry to the touch and the ginger pieces are firm yet pliable.
  10. Store: Store the finished candied ginger in an airtight container at room temperature.